BUTTERNUT SQUASH SOUP
1 Butternut squash, cubed and deseeded
1 Onion, chopped
4 Garlic cloves, chopped
2 tsp. Olive oil
4 cups Water
Salt, Pepper, Ginger, Nutmeg and Cinnamon to taste.
Heat oil on medium heat in soup pot.
Add garlic & sauté́ until golden.
Add squash, salt & pepper then stir.
After a couple minutes add water, reduce heat and simmer about 15-20 minutes until squash is soft.
Add spices to taste.
Allow to cool, then transfer to a blender and blend until smooth.
Return to pot and heat.